(Via Chelseas Messy Apron

  • 1 package (6 ounces) chow mein noodles
  • 1 and 1/2 tablespoons olive oil
  • 1/3 cup white onion
  • 1/2 teaspoon minced garlic
  • 1 cup assorted sweet bell peppers
  • 1/2 cup mushrooms
  • 1/2 cup yellow squash
  • 1/2 cup broccoli
  • 1/3 cup roma tomato
  • 2 ounces cream cheese
  • 1/2 cup tomato or vegetable broth (can sub chicken broth)
  • 1/4 cup 1% milk
  • 1 tablespoon all-purpose flour
  • 1-2 teaspoons Cajun seasoning (based on personal preference)
  1. Follow package directions to cook the chow mein noodles. Drain and rinse under cold water. Set aside.
  2. Wash and then prep the vegetables: chop the onion, julienne the peppers (thin slices from top to bottom), cut the squash into small pieces, chop the broccoli into small pieces, and chop the roma tomato.
  3. In a large saucepan over medium heat, add the olive oil, onion, and garlic. Stir around until fragrant – about 30-45 seconds.
  4. Add in the peppers and cook for about 2-3 minutes. Add in the remaining vegetables and continue to stir until they are tender about 5-7 minutes.
  5. Remove from heat. Cut the cream cheese into small chunks and place it over the vegetables. Cover the saucepan with a lid and allow the cream cheese to melt over the vegetables.
  6. While the cream cheese is melting, add the tomato or vegetable broth (chicken if this isn’t vegetarian) in a small saucepan over medium heat. Stir in the milk.
  7. Very slowly add in the flour whisking the mixture constantly. Allow mixture to simmer on low until slightly thickened. Add in the Cajun seasoning.
  8. Stir the vegetables and make sure the cream cheese is all melted.
  9. Combine the vegetables and liquid and stir.
  10. Stir in the noodles and serve immediately.

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